Edamame Pasta Made Me Enjoy Cooking Dinner for Once

Recipes By Elena Boaghi |

It’s hard to explain my relationship with cooking. Hey, actually, no it’s not! I don’t like it. I cook because I want to eat healthy food (and not drop $25 a day to do so), not because I enjoy lovingly mincing garlic for hours on end. Or whatever. My ideal meal is healthy, simple, and something I can cook in less than 15 minutes.

If that sounds like a big ask, it’s because it is. I didn’t feel like I figured it out until I cooked my first box of edamame pasta three months ago. But since then—and this is not an exaggeration—I’ve made it for dinner at least three nights a week. I’m trying to not be ashamed.

But here’s the thing: Edamame pasta is literally just pure edamame, so it packs a full 25 grams of protein per serving (plus a decent amount of fiber and iron, but that’s basically just a bonus). Since I don’t have to worry about cooking meat or hunting down another protein source, that right there checks off two of my boxes: healthy and simple.

And checking off fast is easy—those beautiful green noodles cook in four minutes flat. That leaves me with 11 minutes to sauté garlic, spinach, and veggies, and toss the whole thing with olive oil or tomato sauce. Or chop up mozzarella, tomatoes, and basil, and juice a lemon. Either way—voilà.

By itself, edamame pasta doesn’t have *that* much flavor or texture, but to be honest, it’s never bothered me. If you cover it in sauce, vegetables, meatballs, or literally anything else, you pretty much can’t tell. Plus, with everything else it has going for it, who cares?

Want to try it for yourself?

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